First cook Mark SingletaryEvent waitress Maria Valverde
Imagine preparing, organizing and delivering refreshments for 150 events and hundreds of guests in one week. What would it be like to plan the complex menus for four major events, organize 30 breakfasts, prepare 60 lunches and accommodate another 60 smaller dinners, mid-day events or receptions all in 168 hours? Welcome to the world of the catering services in the Food Services Department at BWH.
“No function is too large, small, early or late for our catering team not to entertain,” said a very versatile Pat Gleason-Claydon, manager, catering services, who is ultimately responsible for accommodating a myriad of catering requests—anything from low-key events requiring coffee, tea and bagels to main events that demand more high-scale menu items like sushi and prime rib.
“Every catered function at BWH is a special event,” added Gleason-Claydon, who is joined by Donald Rattan, Adnan Jazairi, Gail Nelson, Mark Singletary, Marcos Carriera and cafeteria staff in pulling off this high volume of catering work.
Aside from volume, time constraints can be an obstacle for the catering team. According to Karen Purdy-Reilly, director, Food Services Department, 30 percent of a week’s events are often arranged with less than one week’s notice and several requests arrive less than one hour from when the event begins.
“It’s amazing to see all the hard work that goes into making every function happen. The behind the scenes teamwork is truly unbelievable. I am proud to have this service as part of the Food Services Department,” said Purdy-Reilly.
Whether its reacting to a frantic telephone call requesting a weekend event for more than 250 people with less than one day’s notice, having to physically move the set up for a sit down dinner to another location because of a sprinkler system activated by mistake or scooping ice cream at 3 a.m., catering services simply gets it done.
“I take pride in the fact that our presentation is a direct reflection on the hospital,” said Singletary, who along with others on the catering team, is pleased to have completed their hectic June schedule.
The catering team now looks forward to the next two months when many employees are on vacation and less events are typically planned. However, they are prepared for after Labor Day, when their pace will quicken once again.
“Everybody loves good food and a party, and that is what we provide,” said Gleason-Claydon, who always enjoys a longer lead-time so she and her team can be more creative with menu and presentation.
To request catering for a hospital event, call ext. 2-8899 or 2-5589.